JPH0140878B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to hard butter and a method for producing the same. Hard butter is also called a cacao butter substitute, and like cacao butter, it is hard at room temperature and melts quickly at temperatures close to body temperature. ing. This hard butter is broadly divided into tempered cocoa butter substitutes and non-tempered cocoa butter substitutes. The present invention relates to non-tempered hard butter. This type of hard butter does not require tempering operations in the manufacturing process of tyokolate, etc., and is generally cheaper than the former, so it has a wide range of uses as fats and oils for confectionery. However, a drawback is that fat bloom tends to occur when a large amount of cocoa butter is mixed. Moreover, in order to improve the flavor of the thiokolate product, it is necessary to use a thiokolate liquor containing a large amount of cocoa fat. The present inventor previously discovered a method for producing hard butter that has the advantages of good texture and no soap odor by transesterifying triglyceride myristic acid with a specific oil or fat (Japanese Patent Application Laid-Open No. 1983-1982-1).
58060), even with such hard butter, the occurrence of fat bloom was not completely suppressed when the cacao butter content increased. It is generally believed that fat bloom is caused by a change in the crystal type of fats and oils. This crystal type is related to the triglyceride composition. Non-tempering hard butter is produced from soybean oil, cottonseed oil, corn oil, balm oil, etc. through processes such as transesterification, selective hydrogenation, and solvent fractionation, but its fatty acid composition is palmitic acid ( _C16 ), stearic acid (C ₁₈ ), and elaidic acid (C _{18 = 1} , trans).
On the other hand, cacao butter is an oil mainly composed of β-oleodystearin and has a stable crystalline β form. When both are melted and mixed and cooled, the crystal form immediately after solidification is the β' type, and if the amount of cocoa butter is small, it will remain unchanged for a long time, but if the content of cocoa butter increases, the cacao butter will become β' type. It is estimated that it metastasizes to the mold and causes fat bloom. The present inventor has conducted extensive research with the aim of obtaining a hard butter whose crystalline form remains in the β' form even when a relatively large amount of cacao butter is blended, resulting in less fat bloom. The invention has been achieved. The hard butter of the present invention is an oil or fat that is a triglyceride of fatty acids, and the constituent fatty acids thereof include (a) lauric acid (C ₁₂ ) or myristic acid (C ₁₄ ), or both, and the total amount thereof is 5 to 20% by weight. , (b) 10-20% by weight of docosamonoenoic acid (C22 ₌₁ , trans (brassic acid) or cis (erucic acid)), (c)
The remainder essentially consists of palmitic acid (C ₁₆ ), stearic acid (C ₁₈ ) and octadecenoic acid (C ₁₈₌₁ , cis (oleic acid) or trans (elaidic acid)), with a total of 40% by weight of saturated fatty acids. Below, preferably 30 to 40% by weight of oil and fat with an elevated melting point of 34 to 40
℃, the solid fat index at 10℃ is 50 or more, and the solid fat index at 30℃ is 25 or more. The constituent fatty acids of the fat and oil of the present invention consist essentially only of the above-mentioned fatty acids, and the content of other fatty acids is 5% or less. The hard butter having the fatty acid composition and properties as described above is most preferably a triglyceride of lauric acid alone (trilauric acid), a triglyceride of myristic acid alone (trimyristin), or a mixed triglyceride of lauric acid and myristic acid, and erucic acid. High-content rapeseed oil or those selectively hydrogenated under conditions that increase the production of trans acids, and palmitic acid, stearic acid, such as palm oil, corn oil, and rapeseed oil.
Mix the required amounts of oils and fats with a high content of oleic acid, linoleic acid (C _{18 = 2} ), synthetic triglycerides made of these fatty acids, or mixtures thereof, perform transesterification, and if necessary, generate trans acids. It is produced by selective hydrogenation under conditions that increase the amount of Rapeseed oil with high erucic acid content is extracted from rapeseed cultivated in Japan and parts of Europe, and contains 30 to 50% erucic acid in fatty acids.
Including amount%. It is also possible to selectively hydrogenate fats and oils such as palm oil, corn oil, and rapeseed oil in advance under conditions that increase the production of trans acids, instead of performing selective hydrogenation after transesterification. The method of selective hydrogenation that increases the production of trans acids is well known, and uses a sulfur-poisoned nickel catalyst or a reduced nickel catalyst supported on diatomaceous earth, etc., at a hydrogen pressure of 0.1 to 3.
Kg/cm ² , preferably 0.1~1Kg/cm ² , temperature 160~
Hydrogenation at 220°C is most typical. Transesterification can be carried out according to a conventional method, using a catalyst such as an alkali metal alkoxide of a lower alcohol (e.g., sodium methoxide, potassium ethoxide, etc.), an alkali metal hydride, etc., at a temperature of 60 to 150°C. It is most appropriate to perform this in an air stream. The amount of catalyst used is 0.1 to 0.1 to fat based on the amount of oil in both hydrogenation and transesterification.
About 2% by weight is good. In the present invention, hydrogenation is preferably carried out so that the final amount of trans acid becomes 30 to 55%. Here, the amount of trans acid refers to the amount of trans acid in unsaturated fatty acids (substantially C _{18 = 1} and C _{22 = 1} in the case of the hard butter of the present invention), and is a value determined from the infrared absorption spectrum. . The present invention will be explained below using examples, but the present invention is not limited to these examples. Example 1 Rapeseed oil (acid value 0.03, iodine value 117.1)
30% by weight Haier rapeseed oil* (acid value 0.03, iodine value
107.5) 30% by weight Palm oil (acid value 0.03, iodine value 52.1) 28% by weight Trimyristicin (synthesized from myristic acid and glycerin) 12 〃 *: Rapeseed oil with high content of erucic acid (C _{22 = 1} ) The above mixture Sodium methylate (for fats and oils)
0.15% by weight) as a catalyst at 60°C for 0.5 hours, and then using 0.1% commercially available nickel catalyst (as nickel) as a catalyst at a hydrogen pressure of 1 Kg/cm ² and a temperature of 200°C for approximately 3 hours, the iodine number was reduced to 57.0. Selective hydrogenation until the melting point rises to 36.0℃, trans acid 45.3
% hard butter obtained. The detailed composition of this product is shown in Tables 1 and 2, and the fat bloom resistance when used as thiokolate is shown in Table 4. Example 2 Selectively hydrogenated rapeseed oil *1 (iodine value 75.0, trans acid 62.0%) 55% by weight Selectively hydrogenated Hiercin rapeseed oil *2 (iodine value 70.2, trans acid 48.0%) 20 〃 Trimyristin 5 〃 Tripalmitin 20 The above mixture was transesterified in the same manner as in Example 1 to obtain hard butter with an elevated melting point of 37.5°C and a trans acid content of 43.7%. *1: Hydrogenation in the presence of 0.1% commercially available nickel catalyst (as nickel) and 130 ppm methionine (all based on rapeseed oil) at a hydrogen pressure of 1 Kg/cm ² and a reaction temperature of 200 to 220°C until the iodine value reaches 75. . *2: Commercially available nickel catalyst (for highly selective hydrogenation) 0.1%
(as Nickel, relative to rapeseed oil), hydrogen pressure 0.5-2Kg/ ^cm2 , reaction temperature 200-
Hydrogenated at 220℃. Example 3 Selectively hydrogenated rapeseed oil (same as Example 2)
34% by weight selectively hydrogenated Haier rapeseed oil (Example 2)
) 28 Hardened palm oil (iodine value 0.5) 20 Trimyristin 9 Trilaurin 9 The above mixture was transesterified in the same manner as in Example 1 to obtain hard butter with an increased melting point of 37.5°C and 34.5% trans acid. Obtained. Comparative Example 1 A mixed oil of 30% palm oil, 30% high-quality rapeseed oil, and 40% rapeseed oil (all the same raw materials as in Example 1) was treated in the same manner as in Example 1 to determine the iodine value.
64.1, an elevated melting point of 36.8°C, and a hard butter with a trans acid content of 53.0% was obtained. Comparative Example 2 35% palm oil and 65% corn oil in Example 1
Treated in the same manner as iodine value 68.1, increased melting point 37.0
℃, hard butter with trans acid 45.0% was obtained. Comparative Example 3 (corresponding to JP-A-55-58060) 20% trimyristin and 80% selectively hydrogenated rapeseed oil (iodine value 66.2, trans acid 47.8%) were transesterified in the same manner as in Example 1 to obtain an iodine value 53.0. , a hard butter with an elevated melting point of 36.0°C and a trans acid content of 38.2% was obtained.

【table】

[Table] Thiyocolate bloom test Six kinds of prepared hard butters (three examples, three comparative examples) were used to measure cacao butter (approximately 55% in the Thiyocolate liquor and approximately 12% in the cocoa powder). ) in the oil content (total of cocoa butter and hard butter) of 20%, 30%, and 40%, respectively, and conducted a forced test to generate a fat plume. The formulation of thiyocolate is shown in Table 3.

[Table] Each thiokolate was stored at 10°C, the surface was observed, and the number of days until a fat plume was formed was counted. The results are shown in Table 4.

【table】

[Table] From the results in Table 4, it can be seen that the hard butter of the present invention takes a long time until fat bloom occurs even if the content of cocoa butter is high. Example 4 Trimyristin 20% by weight rapeseed oil (same as used in Example 1)
30 〃 Haier rapeseed oil ( 〃 ) 30 〃 Palm oil 20 〃 The above blended oil was transesterified in the same manner as in Example 1, and then selectively hydrogenated to an iodine value of 57.5, an increased melting point of 36.0°C, and a trans acid content of 42.0% to harden. I made it into butter.
The fatty acid composition of this is myristic acid ( _C14 )
19.5%, erucic acid (C _{22 =1} ) 16.3%, and the rest essentially consisted of palmitic acid, stearic acid and octadecenoic acid, for a total of 35.5% by weight of saturated fatty acids. The SFI of this hard butter is 64.8 at 10℃, 30℃
It was 35.9. Example 5 Selectively hydrogenated rapeseed oil (same as Example 2)
40% by weight selectively hydrogenated high quality rapeseed oil (〃)
30 〃 Tripalmitin 20 〃 Trilaurin 10 〃 The above mixed oil was transesterified in the same manner as in Example 1 to obtain an iodine value of 51.0, an increased melting point of 35.7°C, and a trans acid.
Obtained 38.8% hard butter. The fatty acid composition of this product is 9.8% lauric acid, 0.5% myristic acid,
16.2% erucic acid, the rest essentially consisting of palmitic acid, stearic acid and octadecenoic acid,
Total saturated fatty acids were 38% by weight. The SFI of this hard butter was 58.0 at 10℃ and 28.5 at 30℃. Cocoa butter using the hard butter of Examples 4 and 5
We made hard butter containing 30% and conducted a fat bloom test, but no bloom was observed for over 30 days.

Claims (1)

[Claims] 1. An oil or fat that is a triglyceride of fatty acids,
Its constituent fatty acids include (a) 5 to 20% by weight of lauric acid or myristic acid, or both, (b) 10 to 20% of docosamonoenoic acid, and (c) the remainder being essentially palmitic acid and stearic acid. and octadecenoic acid, with a total saturated fatty acid content of 40% by weight.
A hard butter comprising the following fats and oils and having a rising melting point of 34 to 40°C, a solid fat index of 50 or more at 10°C, and a solid fat index of 25 or more at 30°C. 2. The hard butter according to claim 1, wherein the amount of trans acid in the unsaturated fatty acid is 30 to 55%. 3. The hard butter according to claim 1, wherein the total content of saturated fatty acids is 30 to 40% by weight. 4 Fatty acid triglyceride oil and fat,
Its constituent fatty acids include (a) 5 to 20% by weight of lauric acid or myristic acid, or both, (b) 10 to 20% of docosamonoenoic acid, and (c) the remainder being essentially palmitic acid and stearic acid. and octadecenoic acid, with a total saturated fatty acid content of 40% by weight.
In order to obtain hard butter with the following oils and fats having the following properties: a rising melting point of 34 to 40°C, a solid fat index of 50 or more at 10°C, and a solid fat index of 25 or more at 30°C, (1) Lauric acid triglyceride , myristic acid triglyceride, or mixed triglyceride of lauric acid and myristic acid, (2) rapeseed oil with high erucic acid content or selective hydrogenation thereof, and (3) palmitic acid, stearic acid, oleic acid, linoleic acid. It is characterized by transesterifying the desired amounts of fats and oils with high acid content or selective hydrogenation thereof, synthetic triglycerides made of these fatty acids, or mixtures thereof, and further selective hydrogenation if necessary. A method for producing hard butter. 5. The method according to claim 4, wherein the transesterification is carried out using a metal alkoxide catalyst of a lower alcohol.